Potatoes Tortilla
A classic Spanish dish made with eggs, potatoes, and onions. Simple to make, tasty and versatile, the tortilla can be enjoyed hot or cold, as tapas or as a main course.
Ustensiles
Ingrédients — 6 parts
Préparation
Peel and cut the potatoes into slices about 1/2 cm thick.
Peel the onion and cut it into small pieces.
Put the potatoes and onion in the pan. The pan should be filled halfway up.
Cover with olive oil (all the potatoes should be bathed in oil). Cover the pan with a lid (the potatoes must cook both in oil and steam).
Once the potatoes are well cooked (the tip of a knife should be able to sink into them without difficulty), empty the olive oil into a container.
Pour the potatoes and onion into a bowl. Add the beaten, salted and peppered eggs. There should be enough eggs for the tortilla to bind well.
Mix gently (do not make mashed potatoes!).
Put 2 - 3 mm of olive oil back into the pan and pour in the mixture. Cook one side of the tortilla over low heat.
Once the bottom is golden brown, flip the tortilla onto a plate. This operation is delicate because the eggs on top are not cooked and the oil in the bottom is very hot.
Put a little oil back in the pan if necessary and slide the tortilla in to brown the other side.
Once both sides are golden brown, slide the tortilla onto a plate.